5 lb 8 oz (2 ½ k) large shrimp
¾ cup vegetable oil
2 large onions, chopped
5 tomatoes, chopped
6 tablespoons ají panca / sundried red aji (chili) paste
2.2 lb (1 k) peas
14 small potatoes (yellow flesh if available)
3 corns, cut in 2-inch slices
1 ½ cup rice
1 cup evaporated milk
3/4 cup (200 g) fresh farmers cheese (feta), diced
2 teaspoons crushed garlic
½ teaspoon cumin
1 tablespoon oregano
Peel and devein shrimp. Reserve corals, skins and heads. Separate 12 whole shrimp for decoration.
Pour water (approx. 25 cups) with salt in a large pan and bring to a boil. Add heads and skins from shrimp and cook covered, at medium heat, for 45 minutes. Cool. Blend and strain. Save the stock.
In a large pan, sautee onion, tomato and garlic. Add red hot pepper paste, salt, pepper, cumin and the shrimp’ corals. Cook, stirring frequently, for 10 minutes approximately.
Add stock from shrimp and boil for 15 minutes. Set aside.
In a medium-size pan, cook peeled potatoes with salt in a small amount of water.
45 minutes before serving, add to boiling stock: rice, peas, and corn.
In a medium-size skillet, pour 2 cups of chupe and simmer. Poach eggs in this soup. Several eggs can be cooked at the same time, depending on the size of the skillet. Set aside.
Add shrimp tails, whole shrimps, milk and oregano, when rice and all ingredients are cooked. Wait until shrimps turn pink to serve immediately.
To serve: place cheese and potato on an individual soup bowl. Pour soup and place poached egg and a whole shrimp on top.